Variations to Shawarma Chicken

Since this is a classic version of a traditional Middle Eastern dish it can be hard to create variations. However, you can:

Turkey: You can use turkey instead of chicken.

Other cuts of chicken: You can actually use other cuts of chicken besides the thighs.

Slow Cooker: You can actually make this chicken in a slow cooker, even the oven. The Instant Pot will create the best tasting, moistest chicken.

Ingredients for Instant Pot Shawarma Chicken

cumin

ground cardamom

paprika

cinnamon

turmeric

garlic

sumac

cayenne

salt and black pepper

olive oil

lemon juice

skinless chicken thighs

Greek yogurt

pita bread

cucumber

cherry tomatoes

red onion

How to make Instant Pot Shawarma Chicken

For Chicken:

Beat chicken thighs with a kitchen mallet to thin out. Place into a plastic bag with cumin, cardamom, paprika, cinnamon, turmeric, garlic, sumac, cayenne, salt, pepper, olive oil, and lemon juice. Marinated the chicken in this mixture overnight for best results.

Place trivet into the instant pot. Add 1 cup water. Add chicken on top of the trivet. Set to high pressure for 40 minutes. This allows the chicken to cook all the way through the center. If you feel like this is too long then cook for less and check the chicken. This is made in a 6 quart instant pot duo. Additionally, it doesn’t take long to come to pressure so the cook time is perfect for thicker thighs.

Once the instant pot stops counting quick release the pressure. Remove chicken and slice. Place with pita bread, cucumbers, tomatoes, and onions. The onions are optional.

Instant Pot Shawarma Chicken

Ready for the best tasting Sharwama Chicken you will ever have? This recipe for Instant Pot Shawarma Chicken is perfect for a great tasting dinner.

Course Dinner

Cuisine American

Keyword Instant Pot Shawarma Chicken

Prep Time 15minutes

Cook Time 40minutes

Total Time 55minutes

Servings 6

Calories 6251kcal

Ingredients

For Chicken:

1tablespooncumin

2teaspoonsground cardamom

2tablespoonspaprika

1teaspooncinnamon

1tablespoonturmeric

2tablespoongarlic; minced

1tablespoonsumac

¼teaspooncayenne

1tablespoonsalt

1teaspoonground black pepper

4tablespoonsolive oil

2tablespoonsfresh lemon juice

8bonelessskinless chicken thighs

For Sauce:

1cupwhole milk Greek yogurt

1tablespoonlemon juice

1tablespoongarlic; minced

1teaspoonsumac

⅛teaspooncayenne pepper

¼teaspoonsalt

¼teaspoonblack pepper

For Serving:

6pita bread

1cucumber; slicedabout 2 cups

10cherry tomatoes; slicedabout 1/2 cup

1cupred onion; sliced into rounds

Instructions

For Chicken:

Beat chicken thighs with a kitchen mallet to thin out. Place into a plastic bag with cumin, cardamom, paprika, cinnamon, turmeric, garlic, sumac, cayenne, salt, pepper, olive oil, and lemon juice. Marinated the chicken in this mixture overnight for best results.

Place trivet into the instant pot. Add 1 cup water. Add chicken on top of the trivet. Set to high pressure for 40 minutes. This allows the chicken to cook all the way through the center. If you feel like this is too long then cook for less and check the chicken. This is made in a 6 quart instant pot duo. Additionally, it doesn't take long to come to pressure so the cook time is perfect for thicker thighs.

Once the instant pot stops counting quick release the pressure. Remove chicken and slice. Place with pita bread, cucumbers, tomatoes, and onions. The onions are optional.